How to Store Leftovers
Keep the leftover dump cake covered tightly with plastic wrap (or in an airtight container) and fridge for up to a week. The leftovers can be served cold or heated until warm in the microwave.
Variations for Lemon Cream Cheese Dump Cake
Different Cake Mixes – try a white or yellow cake mix instead of lemon.
Filling – You can change out the lemon filling for blueberry pie filling and adding fresh blueberries on top for lemon blueberry dump cake. I have never tried this, but blueberry and lemon always go well together.
Lemon – if you don’t have any lemon pie filling or lemon curd, you can always use lemon pudding. Sprinkle lemon zest on top for a lovely presentation.
Ingredients
▢2 12 oz jars lemon pie filling or lemon curd
▢8 ounces cream cheese softened
▢1 large egg
▢¼ cup granulated sugar
▢1 15.25 oz box lemon cake mix
▢½ cup butter.
Instructions
Preheat the oven to 350°F.
Spread the lemon pie filling into the bottom of a 9×13-inch baking dish.
In a medium mixing bowl, beat the cream cheese, egg, and granulated sugar with an electric mixer until smooth. Drop spoonfuls of the cream cheese mixture over the lemon pie filling.
Sprinkle the dry cake mix evenly over the pie filling and cream cheese layer.
Slice thin pats of butter and place evenly over the top of the dry cake mix.
Bake the dump cake for 40 minutes or until the top is turning golden brown.
Remove the cake from the oven and allow to rest for 15 minutes at room temperature before serving.
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Nutrition
Serving: 8g | Calories: 233kcal | Carbohydrates: 8g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 188mg | Potassium: 49mg | Sugar: 7g | Vitamin A: 765IU | Calcium: 34mg | Iron: 0.1mg
